Pancakes on Keto
🛒 What You’ll Need
- 2 cups Almond flour 🥯
- 4 oz Cream cheese, softened ☁️
- 4 Large eggs 🥚
- 1 tsp Vanilla extract 🍦
- 1 tsp Baking powder 🥄
- Optional: A pinch of cinnamon or a dash of keto-friendly sweetener 🍬🌿
- Toppings: A thick pat of butter and sugar-free maple syrup! 🧈🍯
👩🍳 Instructions
- Mix the Batter: In a blender or large bowl, combine the almond flour, softened cream cheese, eggs, vanilla, and baking powder. Blend until the batter is smooth and creamy! 🥣🌪️✨
- Heat the Griddle: Lightly grease a non-stick skillet or griddle with butter or coconut oil over medium-low heat. 🍳🔥🥇
- Pour & Cook: Pour about 2–3 tablespoons of batter for each pancake. Because keto batter is denser than traditional batter, use the back of your spoon to spread it into a perfect circle if needed! 📐🥄✅
- The Flip: Wait for small bubbles to form on the surface and the edges to look set. Carefully flip and cook for another 1–2 minutes until both sides are a beautiful golden brown. 🥞🔄📈
- The Perfect Stack: Stack ’em high on a beautiful plate (like this floral one!) to keep the heat in. 🍽️🌸👑
- The Finishing Touch: Top with a generous square of butter and watch it melt down the sides. Finish with a pour of sugar-free syrup for that glossy, irresistible look! 🧈🍯💎
- Serve: Dig in immediately while they are warm and tender! 🍴😋🧤✨
🔥 Pro Tips:
- The “Low Heat” Secret: Keto pancakes brown faster than flour ones because of the almond flour and eggs. Keep your heat at medium-low to ensure the center is cooked through without burning the outside! 🌡️🛡️💎
- The “Rest” Hack: Let your batter sit for about 5 minutes before cooking. This allows the almond flour to hydrate, resulting in a much fluffier texture! ⏲️🎯✅
